Vietnamese Cinnamon Chocolate Chip Cookies (Printable version)
Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist ready in 27 minutes.
# What you need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon salt
04 - 2 teaspoons Vietnamese cinnamon (Saigon cinnamon)
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Add-Ins
10 - 2 cups semisweet chocolate chips
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, and Vietnamese cinnamon. Set aside.
03 - In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold chocolate chips into dough until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden brown but centers remain slightly soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Advice:
01 -
- Vietnamese cinnamon packs twice the punch of regular cinnamon, turning ordinary cookies into something that feels special and unexpected
- The edges stay perfectly crisp while centers remain chewy for days, thanks to that brown sugar butter magic
02 -
- That extra sprinkle of cinnamon on top before baking creates this beautiful aromatic crust that makes people lean in closer when you take them out of the oven
- Underbaking is your friend here, those cookies continue cooking on the hot baking sheet and the residual heat is what creates that perfect soft center
03 -
- Room temperature ingredients blend together seamlessly, so pull your butter and eggs out at least 30 minutes before baking
- Weigh your flour if possible, because too much flour turns chewy cookies into dense hockey pucks